While Solomonov’s cookbook is about Israeli cooking, hummus is a dish with roots across the entire Middle East region. Read more on the history of hummus at NPR: Give Chickpeas a Chance: Why Hummus Unites, and Divides, the Mideast.
Zahav’s Hummus ‘Tehina’. This recipe comes from Zahav, the chef Michael Solomonov’s Israeli restaurant in Philadelphia, which is known for its silky and wonderfully rich hummus. Garlic and lemon play small roles here; the indisputable co-stars are the freshly cooked chickpeas and the nutty tahini.
Zahav's classic recipe for Israeli hummus bi tahini is the best homemade hummus you can make! It's silky, smooth, creamy, light, and addictively yummy. Cook the chickpeas according to your preferred method as detailed in the notes. In a food processor, puree the garlic and lemon juice. Let the mixture sit for 10 minutes, to mellow the garlic.
Michael Solomonov is the owner of the restaurant Zahav and he has the secret to the most amazing silky, smooth Israeli hummus! Happily, he is willing to share that secret, so I can in turn bring the recipe to you. Just a warning: it is addictively good. Several months ago I was listening to an interview on NPR with Michael Solomonov.